Velvet Beet Cake – VEGAN

Many think eggs are indispensable in the kitchen and that eggless baking constitutes some sort of kitchen disaster, let’s take a step away from this

.
The truth is that many recipes can skip eggs and turn out as good, well actually, better, if the eggs are replaced. Flavours like chocolate and vanilla are more intense in cakes baked without eggs, have a try!!!

To replace eggs in a recipe, all you need is an equal amount by weight of a moist ingredient like chia gel, applesauce or another fruit puree.

These cup cakes turned out airy, soft, so moist and rich by the fact that I used also beetroot juice, to replace a certain amount of sugar. I couldn’t have been happier with them and no one noticed the absence of butter, eggs or a ton of sugar. You won’t either….

Here is what you need:

2 cups of spelt flour

100gr brown sugar

1 tablespoon baking soda

150ml nut milk or rice milk

100ml oil

200gr unsweetened chocolate chips

3/4 cup beetroot water. ( I boiled my cleaned beets to have them later as a side dish, and used their water to sweeten and colour the dough, it’s colour gets even more red when you add grated roots, which will give the cake a even more moist texture)

Preheat oven to 170°

Mix all dry ingredients in a large bowl. Than add the liquid ones and stir well.

Put the dough into a baking form and bake for about 50-60 minutes, please keep checking!

Remove from the oven and let it cool down a bit. Tastes best when still slightly warm (and accompanied by a cup of coffee)